Pan Con Tomate – Spanish Tomato Bread
Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, and sea salt. It makes a simple and satisfying breakfast, tapa, or snack any time of day. Add toppings if desired for an especially delicious pan con tomate!
Servings: 10
Ingredients
- 4 ripe juicy tomatoes, such as the Catalonian tomàquets de penjar
- extra virgin olive oil to taste
- 1 clove garlic, halved lengthwise
- salt to taste
- 1 loaf hearty bread or unleavened bread
- Several thin slices of Serrano or Iberian ham (optional)
Instructions
- Slice the bread to a medium thickness. Spread the slices on a cookie sheet and toast them in the oven at 250°F (120°C) for 5-10 minutes, flipping them halfway through.
- Rub the raw garlic on the toasted bread while it’s still warm.
- While the bread is toasting, wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
- Add about 1 tablespoon (15 ml) of olive oil and a pinch of salt to the grated tomato. Taste, and adjust the amounts if desired.
- Carefully spoon the tomato mixture onto the bread, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
- If desired, top with a slice of jamón (Serrano or Iberian) for additional flavor. Enjoy immediately!
Notes
- Use the best quality ingredients you can find–such as hearty sliced bread, vine-ripened tomatoes, and flavorful olive oil. This is paramount when making the best pan con tomate!
- Choose a hearty bread that won’t go soggy quickly when loaded with the juicy tomato and olive oil mixture.
- Season with salt to taste to bring out the natural flavors of the tomatoes.
- Experiment with toppings to add extra flavor and protein. Try jamón, cured meats, anchovies, or cheese.
